Turmeric paste: where were you before?!?

I love golden milk or turmeric lattes, and I’m all for adding more turmeric and its anti-inflammatory goodness to my life. However, I have to admit that preparing this delicious drink from scratch every day is too much for me. I was about to give up, when I stumbled upon an instand drink I had in my tea shelf. This gave me an idea, and I decided to try to make my own turmeric paste. After all, mixing turmeric powder, spices and coconut oil should work, right?

turmeric-paste2

Well it does. The result is a thick cream that I keep in my fridge, that is ready to go with a “just add water” quality to it. This is perfect for busy nights as I just use one teaspoon of this golden paste in a teacup of hot water or milk. Instant turmeric latte. Yup.

turmeric-paste3

This clearcly is the answer to all of you lazy cooks (welcome to my corner!) and busy people who need a little bit of TLC (turmeric loving care) in their life. This recipe makes enough for about 2 weeks of daily turmeric drinks and takes 10 minutes to prepare.

turmeric-paste4

Cheers to that!

Here is what you need:

  • 1 cup water
  • 1/2 cup turmeric powder
  • 1 tsp of whole black pepper grains
  • 1 quill of true cinnamon
  • 5 tbs coconut oil
  • optional: 1/4 cup of maple syrup or sweetener of choice

Here is what you do:

  1. Place all the ingredients in a small sauce pan on medium heat. Mix well. Bring to a simmer and reduce the heat to keep a soft simmer going. Let sit on the stove for 10 minutes.
  2. Remove from the heat and transwer your paste to a glass container with an air-tight lid. Keep in the fridge for 2 weeks.
  3. To make your golden milk: Heat up the milk of your choice or water and dissolve 1 tsp of the turmeric paste into it. Enjoy!

turmeric-paste5

Because this paste has everything to enhance the availability of the turmeric active agents (fat and pepper), it’s full proof! Adding just warm liquid to this makes it so convenient. It really is the best way I have found to make sure that I drink all of that golden magic. Let me know if you try it out!

Creamiest Curry Pasta Sauce

Cauliflowers are in season! This means they are super cheap right now and so delicious! I really wanted to make a creamy curry sauce for a while now, but I have been waiting for cauliflower to get super fresh. Now is the time. This sauce is the creamiest I have made so far, while still being light and guilt-free. I really enjoyed adding some Indian spices: it made the dish stand out and more exciting!

creamy-curry-sauce

Here is what you need:

  • 1 cauliflower head, chopped
  • 1 tsp coconut oil
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp cumin seeds
  • 1 tsp paprika
  • 1 pinch hot pepper flakes
  • 1 can (about 2 cups) coconut milk
  • 1 cup almond milk
  • 1 onion, chopped
  • Salt and pepper to taste

To serve: pasta of your choice (I used gluten-free fusillis)

Here is what you do:

  1. In a medium-sized pot, heat the coconut oil on medium heat. Add the spices and give a quick stir. Add the onion and stir until it is transluscent.
  2. Add the coconut milk and almond milk. Stir.
  3. Add the cauliflower and bring to a boil. Let simmer until the cauliflower is very tender. Remove from the heat.
  4. With a wand mixer, process until smooth. Taste and season to your liking.
  5. Pour on your pasta and mix well. Enjoy!

creamy-curry-sauce2

What I love about this pasta sauce is that it is extremely creamy and rich without being super heavy and full of fat. It has the most satisfying texture: smooth, thick and yummy! The coconut milk and the spices add a touch of happiness to the whole thing and really bring this to the next level. This is clearly the ultimate comfort food recipe, guilt-free! Let me know if you try it out!

Turmeric Milk, a relaxing drink

A few years ago, I went through a back injury that has gotten better, but still makes me feel like an old lady every time the temperatures are changing. To soothe the inflammation that is causing my pain, I like to add turmeric to my food. I put this everywhere! I love the colour, its mild flavour and potency. Tonight I wanted to try out turmeric milk, because I found some really fresh turmeric today. I have to say this is really relaxing, and as I’m drinking this while writing, I just feel like going to bed with a good book!

turmeric-milk

Here is what you need:

  • 1 inch piece of turmeric or 1/2 tsp turmeric powder
  • 1 cup of plant milk (I used almond)
  • a dash of cinnamon
  • a pinch of black pepper (optional)
  • maple syrup to taste

Here is what you do:

  1. Place the milk in a sauce pan and bring to a boil.
  2. As the milk is heating up, wash and peel the turmeric piece and grate it in the milk.
  3. Add the cinnamon and stir. Once boiling, remove the milk from the stove.
  4. Pour the turmeric milk in your favourite mug and enjoy! You can strain it in if you like.

turmeric-milk2

This is so relaxing! If you feel like you need a little push to go to unwind, I really suggest trying this out! This would also be perfect after an intense workout to relieve some of the inflammation, or anytime you feel like drinking an amazingly orange drink! Let me know if you try it out!

Pulled Jackfruit and Turmeric Tostadas

I was really craving pancakes yesterday, but I didn’t feel like making a sweet recipe. This is what I came up with! The pancakes are crispy on the rims and tender in their centers. The paprika flavour of the pulled jackfruits is sweet and slightly spicy. Of course, the texture of this is quite incredible.

jackfruit-tostadas1

I added some mango salsa and cashew sour cream to make everything more festive! This dish is so tasty: all the flavours are there and all the textures too. They made me think of tostadas with a twist.

jackfruit-tostadas2

Here is what you need:

For the pulled jackfruit

  • 1 can of young jackfruit in water, drained
  • 4 tsp paprika powder
  • 3 tsp maple syrup
  • 3 tsp tamari sauce
  • 2 tsp Worcestershire sauce
  • 1/2 tsp sriracha sauce
  • 4 tbs water
  • 1/2 tsp corn starch
  • 1/3 cup water

For the pancakes:

  • 2 cups brown rice flour
  • 1/4 cup tapioca starch
  • 1/2 cup ground flax seeds
  • 1 tsp salt
  • 1 tsp rising powder
  • 2 tsp turmeric
  • 3 1/2 cups almond milk

For the mango salsa

  • 2 ripe mangoes
  • 1/2 cup raspberry
  • 2 pinches of hot pepper flakes
  • juice of 1/2 lime

For the cashew sour cream:

  • 1/2 cup cashew, soaked for 1 hour and drained
  • juice of 1/2 lime
  • zest of 1/2 lime
  • 2 tbs water
  • salt and pepper to saste

To serve:

  • avocado slices
  • cilantro or mint leaves

jackfruit-tostadas

Here is what you do:

  1. Mix the paprika, maple syrup, tamari sauce, Worcestershire sauce, sriracha and water together in an air-tight container. Add the drained jackfruit and give a quick stir. Close the container, shake it to make sure every piece of jackfruit is well coated. Let sit in the fridge while you prepare the rest.
  2. In a large mixing bowl, mix all the dry ingredients for the pancakes. Add the milk one cup at a time until you get a smooth and thick batter.
  3. Place a non-stick pan on medium-high heat. Spread a small amount of coconut oil on the pan. Add 2 tbs of batter for each pancake. Let cook for a few minutes until the batter is set. Flip over and let cook for a few minutes more until golden on both sides.
  4. Once you are done with the pancakes, pour the jackfruit and its sauce in the pan. Let cook for a few minutes. Mix the cornstarch in the 1/4 cup of water. Once the jackfruit is tender, add the cornstarch water and mix well. Using a fork, mash the jackfruit until it is stringy. Give a quick mix and remove from the heat once the sauce has thickened up. Set aside
  5. Prepare the mango salsa by dicing the peeled mangoes. Add the raspberries, lime juice and red pepper flakes. Mix well and set aside.
  6. For the cashew sour cream, blend all the ingredients together until smooth.
  7. To serve, place a little bit of jackfruit on each pancake. Garnish with the salsa, avocado slices, cilantro and some cashew sour cream. Enjoy!

tostadas

This is a really fin dish to eat with friends! It was really delicious, so you should give it a try! And they’re so cute! Let me know if you like it!

 

Simple Mushroom Risotto

This is the perfect recipe for a busy night because it takes minutes to prepare, and you’ll have enough for some lunch. It is also filled with amazing flavours and textures. Plus basmati rice is so fluffy and makes everything better! I don’t know if basmati rice qualifies as risotto rice, but this is still extra yummy.

IMG_3015

Here is what you need:

  • 1 tsp oil
  • 3 cups of sliced mushrooms
  • 2 cups basmati rice
  • 4 cups of water
  • 2 cups of chopped cilantro, divided in two
  • 1/2 cup raw cashew nuts
  • 2 tsp turmeric powder
  • 1 tsp curry powder
  • 1 tsp paprika powder
  • 1 bay leaf
  • 1 pinch of red chili pepper flakes
  • salt and pepper to taste

Here is what you do:

  1. In a large sauce pan (make sure it is deep enough), heat the oil on medium-high heat and stir in the mushrooms. Cook until they lost all their water and are starting to get a nice golden color.
  2. Add the rice and  mix over. Add the water, the nuts, the spices and half the cilantro. Keep on medium-high heat until boiling. After 5 minutes, turn down the heat to medium-low, a let simmer until all the water is absorbed by the rice. Taste and add salt and pepper.
  3. Mix in the other half of the cilantro just before serving.

IMG_3016.JPG

This is delicious! The spices and mushroom are a great combination, and the basmati rice is soft and light. It makes for a great side dish, but can really make a great meal on its own. Give it a try next time you are looking for a one-pan supper, and let me know how you like it!

Simple Curry (for busy nights)

This is the recipe I fall back on when I’m feeling like having some comfort food. It is very quick to make, looks impressive and is really delicious! It also makes for a great lunch!

IMG_2882

Here is what you need:

Part 1: The protein:

  • 1 cup TVP (texturized vegetable protein; I used big pieces. You can find this in Asian grocery stores or in health food stores.)
  • 1 1/2 cup warm water
  • 1 tsp miso

Part 2: The sauce:

  • 1/2 cup cold water
  • 1 tbp corn starch
  • 2 tbs tamari or soy sauce

Part 3: The vegetables:

  • 1 tsp coconut oil (you can replace this with some water)
  • 1 minced onion
  • 2 minced garlic cloves
  • 2 zucchini squashes
  • 1 tsp turmeric powder
  • 1 tbs garram massala

Here is what you do:

  1. Dilute the miso paste in the warm water and place the TVP in so that it can soak up all the water. Put aside.
  2. Mix all the sauce ingredients and put aside.
  3. In a large sauce pan, heat up the coconut oil, and stir the garlic and onion until golden and fragrant. Add the spices and give a good stir.
  4. Cut the zucchinis into bite-sized pieces and add to the pan. Mix well.
  5. Add the TVP and the remaining water and stir everything until well coated in spices.
  6. When everything is cooked and ready to serve, add the sauce ingredients and stir until the sauce becomes thick and glossy. Serve with warm rice or noodles.

IMG_2879

I really like this dish because I can pretty much make it with anything on hand: eggplant, chickpeas, mushrooms, tofu or even tempeh! It is also very easy to prepare and quite quick to make. It is supper flavourful and so comforting!

Let me know if you give it a try!

Indian Dinner: Coconut Vegetables

This dish was the one I was responsible for, and, as usual, I made a ton of it. We ended up eating this for lunch for a week and sharing some with my parents. Luckily for us, it was really good!

IMG_2167

Here is what you need:

  • 1 head of broccoli
  • 4 carrots
  • a bunch of yellow or green beans
  • 4-5 potatoes
  • 4 cloves of garlic, minced
  • 1 can of full-fat coconut milk
  • 1 tbsp coconut oil
  • 2 tsp of ground coriander
  • 1/2 tsp turmeric powder
  • salt to taste

Here is what you do:

  1. Chop the broccoli, carrots, beans and potatoes to bite-size pieces.
  2. In a large saucepan, add 2 cups of water and bring to a boil. Add the vegetables and bring down to medium heat. Let simmer until the vegetables are cooked.
  3. Add the coconut milk and salt, and stir. Let simmer gently.
  4. In a small sauce pan, add the oil on low heat. Add the minced garlic and stir well until it begins to brown. Add the the coriander and turmeric and mix well.
  5. Add the spice mix to the vegetables and give it a quick stir.

As you can see this recipe is very easy and can be adapted to fit what vegetables are available in your kitchen. The coconut milk adds so much richness and creaminess to the mix and goes perfectly well with the potatoes.

Don’t skip the different sauce pan for the spices as this really gives out a strong and clear flavour to the entire dish. If you were to just dump the spices into the mix, the taste would be milder, but really, that would be a shame!

Let me know if you try this out!

Indian Dinner: Cashew Basmati Rice

When we decided that we would do an Indian dinner, my boyfriend really wanted to have his own dish to showcase his amazing cooking skills. After some thinking, he chose to make some basmati rice. My mom makes a really nice turmeric rice with raisins and cashew nuts. However, when he asked for the recipe, we ended up with two huge boxes of already made rice in our fridge.

IMG_2165.JPG

So, we had to find our own recipe, and here’s what we came up with!

Here’s what you need for 8 people:

  • 2 cups of basmati rice
  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 3 kaffir lemon leaves
  • 1/2 cup cashew nuts
  • 1/2 turmeric powder
  • salt to taste
  • 4 cups of hot water
  • the juice of 1/2 lemon
  • cilantro to garnish

Here’s what you need to do:

  1. Wash the rice, rubbing it slightly in water and changing it often until the water runs clear. Change the water one last time and let the rice sit in water for 30 minutes. Drain and put aside.
  2. In a large saucepan set on medium heat, melt the coconut oil and add the mustard seeds and the cashew nuts. Stir until the cashews are golden.
  3. Add the turmeric. Quickly stir, and then add the rice and salt. Add the hot water and lemon juice and stir. Bring to a boil and let boil for two minutes. Add the kaffir leaves (push them through the rice), cover and put on low heat for 10 minutes. Turn off the heat and let sit until all the water has soaked in (around 5 minutes).
  4. Stir the rice and garnish with coriander leaves before serving.

This rice is the bomb! It is so soft and rich. The kaffir leaves really had a fresh and fragrant flavour, while the cashews add a nice bite to the mix.

It is also very good the next day when you pan fry it on low heat. The bottom layer of rice becomes crispy while the top stays soft. This rice is perfect with any Indian rice, but also to add a little bit of fun to any vegetable dish.

Let me know if you try it out!